Mexican Lasagne Made With Tortillas
A healthy easy-to-make Mexican Lasagne that is perfect for a busy weeknight dinner
Ingredients
For the Lasagne Filling
- 3 Large Tortillas
- 1 tbsp. 1 tbsp. Olive Oil
- 1 pkg. 1 pkg. Ground Chicken
- 1 1 red pepper, diced
- 2 tsp. Granulated Garlic
- 2 tsp. Onion salt
- 2 tsp. Chilli powder
- 1 can Black beans, drained and rinsed
- 1 jar Salsa, use your favourite
- 1 bag Shredded Mexican cheese Blend and if you can find Cotija cheese (Mexican cheese that is delicious!)
Fresh Herb Mixture
- 1 cup Fresh parsley, chopped
- 1/4 cup Fresh Cilantro
- 3 Green onion, chopped
- 1 tbsp. Pickled Jalapeno, chopped (or fresh)
- 1 tbsp. Agave Nectar
- 1 tbsp. 1 tbsp. Olive Oil
- Salt and Pepper
Instructions
For the Lasagne
- Preheat the oven to 425 degrees. Spray a 8x8 baking dish with cooking spray. Over Medium heat, warm the olive oil. Add in the ground Chicken and cook the meat until it is no longer pink using a potato masher utensil to break up the meat into small pieces. Add in the red peppers, garlic powder, onion salt, and chilli powder. Add in 3/4 of your herb mixture to the meat, stir it all together and remove from the heat.Assembly:Spray the tortilla and place into the bottom of the baking dish. Add 1/3 of the meat mixture to cover the bottom. Keep in mind that you will be making 3 layers and need enough meat to cover each layer. Add a handful of the black beans, 1/3 of a jar of the salsa, and a layer of the cheese. Complete this exact process 2 more times. Remember to spray each tortilla before adding it to the lasagne. Bake at 425 degrees for 25-30 minutes.Let cool slightly before serving.
Herb Mixture
- Add all of the ingredients to a food processor and pulse until nice and smooth.